Yield: 24 5-oz. servings Por k rub : 10 lbs. pork loin, center cut 1 cup ground kona coffee 1⁄4 cup cocoa powder (non-alkalized) 1⁄8 cup cinnamon, ground 1⁄3 cup orange zest 1⁄8 cup salt 2 tsps. black pepper, butcher-grind Sauc e: 6 cups dried bing cherries 3 cups wine (or marsala, port, sherry or brandy) 3 cups Spanish onions, cut into 1-in. julienne 1⁄4 cup garlic, chopped 1⁄4 lb. butter 2 sprigs fresh thyme, if desired 2 qts. veal or pork demi glace as needed salt and pepper 1. Trim and ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.